Pasta e Fagioli (Dinner 9.21.10)

Tonight for dinner I made one of my all time favorites, Pasta e Fagioli. It's a pasta and bean classic Italian soup that brings you the tastes of Italy alongside good nutrition. My mom used to make it when I was a kid and it has always been my favorite. I only made it for myself tonight, so my recipe only makes one big serving. You can double or triple the recipe as needed to make more. I had some Kashi Fire Roasted Vegetable whole grain crackers with mine as well.

Pasta e Fagioli

 Ingredients:

• 3/4 cup white cannelini beans
• About 2 1/2 cups water
• 1/3 cup tomato sauce
• 1/2 cup cherry tomatoes or 1 small tomato, diced
• 3 tbsp. onion, chopped
• 1 clove garlic, chopped
• 5 large baby carrots
• 1/4 cup (dry) whole wheat elbows (1/2 serving)
• 1 tsp parsley
• 1/8 tsp basil
• Dash of salt and pepper

Directions:

1. Add beans to the pot & cover with the water. Bring to a boil over medium-high heat.
2. Meanwhile, chop all the needed ingredients & add all ingredients (except pasta) to the pot.
3. Boil for about 15 minutes, then lower the heat & let simmer 1-2 hours until thickens.
4. When it's almost ready to be served, make pasta as usual, drain & add to soup. 
5. Serve & Enjoy! 

Nutrition Facts Per Serving:
Serving Size: 1 recipe
Calories: 341, Total Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 906 mg, Carbohydrates: 66g, Dietary Fiber: 13g, Sugar: 11g, Protein: 17g